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Coq au Vin


Coq au Vin - Chicken in Red Wine

2 1/2 lbs. Chicken, cut into pieces
1 bottle Red wine
1 1/4 oz. Cognac
7 oz. Bacon, cut into small chunks. remove the fat
6 tsp. Butter
2 large Onions, cut into chunks
2 cloves Garlic
1 bunch Herbes de Provence, (made of fresh parsley, sage and basil-2 sprigs each)
7 oz. Small mushrooms
3 tbsp. Plain flour
some Salt and Pepper to taste


Preheat the oven to 250F.

Melt the butter in a large pot. Brown the chicken on all sides.

As soon as they get brown, add the onions, garlic, bacon, herbes de Provence, salt and pepper.

Mix until the chicken is browned.

Warm the cognac in a small saucepan and light the cognac and pour on the burning cognac.

When the flames die naturally, pour in the red wine and cover the pot and bring to a boil.

Cook in the oven for about an hour (depending on the size).

Add the mushrooms and cook for another 2-3 minutes uncovered.

Serve 6-8 people.

Useful information:

Variation of cooking this recipe:

Coq au Vin is suitable for experiment, including using different herbs, and using ham chunks instead of bacon.

Cooking can also be done by simmering on the stove, pressure cooking instead of baking in the oven.

Or if you prefer you can use Pressure Cooker:

Cook for 30 minutes in the pressure cooker.



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Last modified: May 26, 2003